Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality-Reference-Cited by-同舟云学术

Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality

Published:2006-08-25 Issue:3-4 Volume:225 Page:463-471
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Hemalatha M. S.,Manu B. T.,Bhagwat S. G.,Leelavathi K.,Prasada Rao Ummiti J. S.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0441-7.pdf

Reference39 articles.

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2. Austin A, Ram A (1971) Studies on chapati making quality of wheat. Indian Council of Agricultural Research, Technical Bulletin No. 31, New Delhi, pp 31–34

3. Leelavathi K, Haridas Rao P, Shurpalekar SR (1986) J Food Sci Technol 23:10–14

4. Abrol YP, Uprety DC (1970) Curr Sci 39:421–422

5. Haridas Rao P, Leelavathi K, Shurpalekar SR (1989) Cereal Chem 66:329–333.

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